Raw Chocolate Peanut Butter Cheesecake

Happy Monday! Today I’m sharing an ultra rich dessert recipe. This is the one to pull out when you have guests or a special occasion. I’ve incorporated wild jungle peanut butter into a luscious raw chocolate cheesecake and topped it with a peanut butter drizzle and crunchy peanuts. This is best served with a side of vanilla ice cream (find the recipe HERE). Again, you’ll want/need to cut the richness of the peanut butter and chocolate.

Grind the almonds and peanuts to crumbs in a food processor. Add the dates and process until they’re broken down and combined. Add the water and pulse in. Press the mixture into a 6″ spring form pan. Set aside.

Blend the water, cashews, peanut butter, maple, and vanilla until completely smooth. Add the cacao powder and coconut oil. Blend to combine. Pour the filling over the crust. Spoon a small blobs of peanut butter on top and use a chopstick to swirl it in. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.